Friday, September 4, 2015

Summer is ending. The food doesn't really say so here in the lush south, but everything else does. Particularly, the light which streams into my studio… more directional, sharper and crisp. It's a beautiful thing, really, but I'm not ready for the huge thrust fall brings. More on that in a bit.

This chermoula, bursting with flavor, is essentially a north African version of salsa or pesto. And, it's my newest story at Anthology. Click here for the full story and recipe.

So good. On these shrimp, on everything prepared for this feature. Really, chermoula is good on everything. Do let me know if you decide to make it. I love to hear when a recipe (or photograph) seizes you.

A couple weeks ago, I had another Page One piece, produced for The New York Times Food section. This time it was ice cream. I produced simple, amazing vanilla. Certainly gave me a renewed appreciation for this humble flavor.

I am on the edge of telling you some big news. It will have to wait until more is clear, but many changes are in store. Thanks for staying tuned!

Eat great food this holiday. Maybe both of these tasty recipes will make it onto your menu. They surely will not disappoint.

Beyond good eating with those we love, I hope in your Labor Day festivities you will make room to appreciate the countless people who toil so hard - often for pennies a day - around the world.

In the distant past and now again, our economies suppress the value of labor. The rhythmic work of nimble human fingers, day in and out. Bodies which lift machinery over and over, actions repeated at a dizzying pace, or, skills so particular only few can do it. Never mind the repetitive stress those fingers and bodies face…. Young people assembling iPhones in China. Brick workers who are essentially slaves, in Pakistan. Men without safeguards against debilitating injuries in General Motors factories, in Colombia.

Do we value this work? How do we value human labor? In my own world I labor intensely, but thankfully I am (more or less) in charge of how and when it gets done. But no safety net, no built-in room to slow down. I'm working on that….

Of the above, this group has a link where you can offer your support, if you would like to help:

ASOTRECOL - association of injured Colombian GM workers. These men suffer debilitating injuries from repeated work processes during a time when no safety standards had been implemented in their factory. They have been discarded by GM, with no means or medical insurance to have the needed surgeries, to live healthy lives and get new jobs to support their families.

What good fortune we have to be privileged! And so, what good use a few minutes to give recognition and gratitude to those who help pave the way, who don't get that privilege.

Have a fantastic "sending-off summer" weekend. And then, on to plan the wonderful things we will do this fall. Thanks for being here with me, dear friends. xxx

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About Me

I am a food and still life photographer, with a little travel and lifestyle thrown into the mix. My passion for all things visual brought me here, and my penchant for eating well has helped me hone my skills at sourcing, cooking, and styling most of what you see.
This blog is the latest in my adventures in food - whether a new ingredient I've discovered, someone who inspires my outlook, or a tasty meal I found time and fortune to create. If asked about what you last made for yourself, think about it as if it speaks to your deepest self – after all, that’s what eating and making food is about.

please be kind

If you wish to use my photos or content, please credit me wherever they are placed. For commercial use of my content, please contact me about licensing agreements and rates via email at info@melinaphotos.com. Thank you!